I love Tramontina cookware. I have their roasting pan, mixing bowls with lids, storage containers, and everything is really high quality and well thought out.
STLcolleen, have you tried Organic Valley soy milk? It's a co-op, you can look up where the beans were grown, and it tastes a million times better than Silk. To me, anyway. I highly recommend it.
My kitchen shears are so sharp and handy that I use them more than my scissors! Cutting open packages, snipping herbs in the garden, anything and everything that requires a sharp cutting tool other...
Season ending? My tomatoes are either still green or just budding. With the cool summer, all of the crops are behind. I'm trying to figure out what I'll do with all the green tomatoes when the fros...
Baking powder is baking soda and some sort of acid. One way to test the potency of the baking soda in baking powder is to add some acid to it, like vinegar or buttermilk and look for effervescence....
I think it's an unnecessary step. Like melkozek, I use SAF instant, which does not require proofing. Neither does fresh yeast.
As far as baking powder, here's an interesting
Emma, I find that if the bowl has a sort of a lip, or is thicker than 2 mm, the silicone lids really do stick and stay. Otherwise the seal does not last as long, but is still effective. A wet towel...
Petersen, it depends on how big you like 'em. I use both an 8" and a 10" diameter skillets, as well as a square one that's about 7"x7". I think the 8" one is closest to a pie plate size.
I also use my cast iron skillets for pies, galettes, cornbread, and many others things. It's really unnecessary to buy a cast iron pie plate if you already own other cast iron pieces.
The suggestion to use a mortar and pestle instead of a pepper mill must be joke. If you use a lot of pepper, that's a lot of time that could be spent on better things. Unless you pre-crush your pep...
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I have made it with plums, pears, and apples. The pear version is my favorite so far.
I believe the film is now available online, too (www.pbs.org).
Emily7, rancid oils have a very recognizable smell that is hard for me to describe. It's strong and impossible to miss.
I make polenta in a pressure cooker. No stirring at all and it's ready in 15 minutes.
I love Tramontina cookware. I have their roasting pan, mixing bowls with lids, storage containers, and everything is really high quality and well thought out.
It's my favorite market too, good thing I live 2 blocks away!
STLcolleen, have you tried Organic Valley soy milk? It's a co-op, you can look up where the beans were grown, and it tastes a million times better than Silk. To me, anyway. I highly recommend it.
My kitchen shears are so sharp and handy that I use them more than my scissors! Cutting open packages, snipping herbs in the garden, anything and everything that requires a sharp cutting tool other...
Season ending? My tomatoes are either still green or just budding. With the cool summer, all of the crops are behind. I'm trying to figure out what I'll do with all the green tomatoes when the fros...
Baking powder is baking soda and some sort of acid. One way to test the potency of the baking soda in baking powder is to add some acid to it, like vinegar or buttermilk and look for effervescence....
I think it's an unnecessary step. Like melkozek, I use SAF instant, which does not require proofing. Neither does fresh yeast. As far as baking powder, here's an interesting
Emma, I find that if the bowl has a sort of a lip, or is thicker than 2 mm, the silicone lids really do stick and stay. Otherwise the seal does not last as long, but is still effective. A wet towel...
I use a silicone lid that fits most of my bowls. It is heat resistant and can be used as a trivet or in a microwave. This is the
Tesco is a supermarket chain. If that's what she's talking about.
Petersen, it depends on how big you like 'em. I use both an 8" and a 10" diameter skillets, as well as a square one that's about 7"x7". I think the 8" one is closest to a pie plate size.
I also use my cast iron skillets for pies, galettes, cornbread, and many others things. It's really unnecessary to buy a cast iron pie plate if you already own other cast iron pieces.
Somewhat off topic, but what will happen to the parmigiano-reggiano producers if everybody stops buying it? They're already in troubl...
I think tarragon compliments potatoes perfectly.
For the people who complain about durability (or lack thereof) of microplanes, try the
The suggestion to use a mortar and pestle instead of a pepper mill must be joke. If you use a lot of pepper, that's a lot of time that could be spent on better things. Unless you pre-crush your pep...